The Art of the Quick Pickle

I love pickled onions. They are the perfect bright spot in a meal. They provide the subtle depth of sautéed onions, but they’re tart and acidic rather than sweet. The more I eat, the more I prize the presence of acidity in food — salt and fat without acidity is like Monet without color.

Many of my favorite sandwiches have been adorned with gorgeous pink pickled onions. I am ashamed to say that while I loved these onions, I never pondered the origin. When my culinary sensei Pam Saindon started regularly pulling jars of this marvelous allium out of her fridge, I knew I had to make some of my own.

Photo credit: Pinterest (sorry I forgot to take a picture of my onions)

As it turns out. These onions are made in a process called the quick pickle (a hilarious name, I know). They are incredibly easy to make — so much simpler than I imagined. Also they look awesome in a jar — top notch Pinterest material.

How do you make quick pickled onions?

Slice a red onion super thin. Put it in a mason jar.

Pour apple cider vinegar into a sauce pan. Add salt and your choice of seasonings. Bring to a boil.

Pour the boiling mixture into the jar. Cover the onions completely with the liquid. Let your onions sit for a while. Cover and refrigerate for 24-48 hours.

THAT’S IT. The resulting onions are delicious and flavorful. I was preparing my onions for a taco bar, so I seasoned them with cumin, oregano and peppercorns for that authentic mexican flavor.